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Open-Faced Enchilada Veggie Quesadillas

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Open-Faced Enchilada Veggie Quesadillas
  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4
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Open-Faced Enchilada Veggie Quesadillas

Quesadillas smothered in enchilada sauce, peppers, onions, olives, and avocado for a fresher version of the Mexican treat you love.

Ingredients

4
(6-inch) Old El Paso™ flour tortillas
1/4
cup Old El Paso™ enchilada sauce
2
tablespoons olive oil
1
white onion, sliced thinly
1
green bell pepper, seeds and membranes removed and diced finely
1
red bell pepper, seeds and membranes removed and diced finely
1
yellow bell pepper, seeds and membranes removed and diced finely
1/3
cup sliced olives
2
cups Mexican shredded cheese
1/2
avocado, diced
1/4
cup sour cream
1/4
cup cilantro, chopped

Directions

  • 1 Preheat the oven to 400°F. Place tortillas on an ungreased baking sheet, lightly spray with cooking spray and prick all over with a fork. This helps prevent big bubbles from forming. Bake for 5-6 minutes, until they are puffed and begin to turn golden. Remove from oven and allow to cool. Keep the oven on.
  • 2 In a large skillet, heat the olive oil over medium heat. Add the sliced onions to the skillet, season with salt and pepper to taste, and cook over medium-low heat, stirring occasionally, until onions turn translucent and begin to caramelize (about 8-10 minutes). When the onions are almost done, add the diced peppers and cook just until they begin to soften. Remove skillet from heat.
  • 3 Spoon about 1-2 tablespoons of enchilada sauce over each of the baked tortillas. Top with the onions and veggie mixture, olives and cheese. Place them back in the oven and cook for 3-5 more minutes, until the cheese has melted.
  • 4 Remove from oven and garnish with fresh cilantro, diced avocado, and sour cream.
  • 5 Slightly adapted from <a href="http://tastykitchen.com/blog/2013/03/open-faced-enchilada-veggie-quesadillas/" target="_blank">Open-faced Enchilada Veggie Quesadillas</a>
See Step By Step

Step By Step  

Open-Faced Enchilada Veggie Quesadillas

As prepared by Girl Who Ate Everything,

Veggie Mexican? Why not? Try these open-faced veggie quesadillas, and you’ll be a believer too!


I love Mexican food but hate that it can often leave you feeling lethargic and weighed down. For lunch, I like to keep it light and preferable chock full of vegetables.

These Open Faced Enchilada Veggie Quesadillas are a vegetarian feast topped with vibrant vegetables and a sprinkle of cheese. So you can have your Mexican and light meal too.

By the way, I grew up in Arizona and had only had quesadillas open faced so I never knew people actually folded them over until later in life.

Let’s make them:

 

Prick holes in tortilla before baking.

Start with some flour tortillas. They serve as a plate for all of our vegetables. You want to prick them with a fork before toasting them in the oven so that they don't bubble up.

 

Chop veggies for quesadillas.

There's something about chopping up a bunch of fresh veggies that makes you feel like you're doing something right. We're going to use green, red, and yellow bell peppers along with some onions and cook them until slightly soft.

 

Spread enchilada sauce on tortillas.

After toasting the tortillas, spread some enchilada sauce on top.

 

Add the cooked veggies to the tortilla shells.

Top the tortillas with all of the veggies and some sliced olives.

 

Sprinkle with cheese and melt it in the oven.

Sprinkle with some cheese and return them to the oven to get it all nice and melted.

 

Open-faced quesadilla ready to eat!

Top with your favorite toppings. I chose some diced avocado and a little sour cream.

These quesadillas are full of fiber and will have you feeling satisfied!



Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!
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Nutrition Information 
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